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RG's Chocolate Pecan Toffee Mousse Tart Recipe

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This recipe for RG's Chocolate Pecan Toffee Mousse Tart, by , is from The Minsi Trail Flower Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
SUE SIMMONS
Added: Sunday, September 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups chopped pecans
1/4 cup butter
1/4 cup sugar
2 tbsp. water
14 oz. semisweet chocolate
2 tbsp. oil
2 cups whipping cream

Directions:
Directions:
Grind pecans in food processor. Melt butter in saucepan. Add sugar and heat, stirring with wire whisk, to thick smooth paste. Remove from heat and add water stirring constantly. Pour syrup over pecans and mix thoroughtly. Cool slightly. Butter 12-inch tart pan with removable bottom. Press pecan mixture over bottom and up sides of pan. Bake at 325 10 minutes or until golden brown. Let cool at room temperature. Melt chocolate in double boiler pan or microwave. Stir in oil until mixture is smooth and almost liquid. Whip cream until soft peaks form. Add chocolate, folding gently until well blended. Refrigerate 2 hours. Remove mousse from refrigerator and stir to check mixture is smooth. Spoon evenly into crust. Refrigerate.

Toffee Sauce
1/2 pound butter
1 3/4 cups sugar
2 cups whipping cream

Melt butter in saucepan over medium heat. Add sugar and stir frequently until mixture is deep caramel color. (Doesn't matter if butter and sugar separate at this point). Remove from heat and slowly add unwhipped whipping cream, stirring constantly. Let cool but warm before serving. Makes about 3 1/2 cups sauce. Cut Mousse into pie shaped pieces and cover with Toffee Sauce. Note: Mixture will bubble and release very hot steam when cream is added. Use whisk with long handle or wear over mitt for this step.

Personal Notes:
Personal Notes:
A bit of trouble but worth every second it takes.

 

 

 

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